Creamy Citrus Cheesecake

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Graham Cracker Base

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Plain Cheesecake Filling

• 4 (8 oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 and 1/4 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1 tablespoon orange zest
• 1 tablespoon lemon zest

Whipped Cream Topping

• 1 and 1/2 cups heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F.
2. Mix graham cracker crumbs, sugar and melted butter until well combined. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool completely.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar and vanilla extract until creamy. Add eggs one at a time, mixing well after each addition. Stir in orange and lemon juice, and both zests until well combined.
4. Pour cheesecake mixture onto the prepared crust. Bake for 45-50 minutes or until the edges are set and the center is still slightly jiggly.
5. Turn off the oven and let the cheesecake sit in the oven for 15 minutes with the door slightly opened.
6. Remove from the oven and let the cheesecake cool completely at room temperature. Refrigerate at least 4 hours or overnight.
7. To make the whipped cream, beat heavy cream, powdered sugar and vanilla extract until stiff peaks form.
8. Spread whipped cream evenly on top of the cheesecake.
9. Serve chilled and enjoy!